Kale, Bacon & Egg Breakfast Tostadas

This recipe was one of those that kind of came together based on things I had in. A lazy Saturday morning, a breakfast time that kind of turned into brunch time (owing to my lie in). It was actually going on 11am so I wanted something a bit more substantial and exotic than a bowl of cereal. Enter these Kale, Bacon & Egg Breakfast Tostadas.

This is pretty easy to throw together, and I managed to do everything in one big pan – saving on the washing up. Always a bonus.

It definitely hit the spot – crunchy tostadas layered with tender kale, another layer of crunch from some super crispy bacon and then a creamy runny egg.

A warning – this is absolutely not a healthy or low calorie breakfast, despite the kale (I always find it funny when some people seem to assume that everything with kale thrown in is healthy). I mean it’s not terrible – around 700 kcal, which I guess is fine for a brunch. But it’s probably not the best option if you are trying to eat healthily.

This would actually make a pretty sweet hangover cure. Just enough grease from the bacon and egg and then all that lovely iron from the kale. Just add strong coffee (or a full fat coke).

Enjoy!

Microwave Egg Maker

Make this recipe even easier – perfectly cooked eggs in under a minute!

Kale, Bacon & Egg Breakfast Tostadas

Crunchy and tender all at the same time – topped with a gorgeous runny egg. These Kale, Bacon & Egg Breakfast Tostadas make the perfect late breakfast or lazy brunch. Plus they only take about 15 minutes to come together!

Ingredients

2 x 6 inch flour tortillas

2 large eggs

1 large handful kale, chopped

1 tbsp olive oil

100g smoked streaky bacon (around 4 rashers)

Directions

Heat the oven to around 180C / 350F. Place the tortillas on a lined baking tray and place in the oven until they are crisp (but not too brown and overdone). Around 10 minutes.

Meanwhile, heat a small drizzle of the oil in a non stick frying pan or skillet over a medium heat and add the kale. Saute for a few minutes until soft.

Reduce the heat to low and remove the kale and set aside (you can pop into the bottom of the oven to keep warm). Add the bacon rashers to a large frying pan and cook until crisp – turning around every 2-3 minutes. When the bacon is nearly done push it to one side of the frying pan and add the remaining oil to the other half. You want it to pool together so you may need to tilt the pan.

Connect

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT

Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.